Nutrient Content Identification Method and Apparatus

ABSTRACT

Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

PRIORITY AND RELATED APPLICATIONS

The present disclosure claims priority to co-owned, co-pending U.S.patent application Ser. No. 14/805,778 filed on Jul. 22, 2015 andco-owned U.S. Provisional Patent Application No. 62/028,218 filed onJul. 23, 2014, both of the same title and incorporated herein byreference in their entireties.

TECHNICAL FIELD

The present disclosure relates to the field of data processing. Moreparticularly, the present disclosure relates to recipe detailidentification method and apparatus.

BACKGROUND

The background description provided herein is for the purpose ofgenerally presenting the context of the disclosure. Unless otherwiseindicated herein, the materials described in this section are not priorart to the claims in this application and are not admitted to be priorart by inclusion in this section.

Currently if an individual would like to discover the nutritionalcontents from an ingredient line in a recipe, they would have to firstretrieve the nutritional contents for a suggested serving of that fooditem, and then either calculate or guess the corresponding quantity asspecified in the recipe. The undertaking could be difficult in manycases, especially when ingredient quantities are vague, e.g., one apple,or missing entirely, e.g., in the case of cooking spray.

BRIEF DESCRIPTION OF THE DRAWINGS

Embodiments will be readily understood by the following detaileddescription in conjunction with the accompanying drawings. To facilitatethis description, like reference numerals designate like structuralelements. Embodiments are illustrated by way of example, and not by wayof limitation, in the figures of the accompanying drawings.

FIG. 1 illustrates a fitness management system suitable for practicingthe present disclosure, according to the various embodiments.

FIG. 2 illustrates an example operation flow of the recipe detailidentification of FIG. 1 in further details, according to the variousembodiments.

FIG. 3 illustrates a number of example tables of the food and beveragedatabase of FIG. 1, according to various embodiments.

FIG. 4 illustrates an example computing system suitable for use as afitness management server or a client device, according to variousembodiments.

FIG. 5 shows an example flow chart depicting operations for determiningnutrition information of recipes.

FIG. 6 illustrates an example storage medium having instructions tocause a computing device to practice aspects of the fitness managementapplication, recipe detail identification function in particular,according to various embodiments.

DETAILED DESCRIPTION

Overview

Techniques are provided for calculating nutrient content information. Aserver that hosts a fitness management application receives textinformation that describes food recipe information. The serer parses thetext information to identify relevant food information. The relevantfood information includes a first text portion that corresponds to foodingredient information and a second text portion that corresponds tofood quantity information. The server matches the food ingredientinformation to the first text portion with a known food ingredient in adatabase of food ingredient information. The server converts the foodquantity information in the second text portion to a known food quantitytype. The server calculates nutrient content information of the foodingredient information using nutritional information of the known foodingredient and the known food quantity type.

Example Embodiments

Disclosed embodiments include apparatus, method and storage mediumassociated with fitness management application in general, and recipedetail identification in particular.

In the following detailed description, reference is made to theaccompanying drawings which form a part hereof wherein like numeralsdesignate like parts throughout, and in which is shown by way ofillustration embodiments that may be practiced. It is to be understoodthat other embodiments may be utilized and structural or logical changesmay be made without departing from the scope of the present disclosure.Therefore, the following detailed description is not to be taken in alimiting sense, and the scope of embodiments is defined by the appendedclaims and their equivalents.

Aspects of the disclosure are disclosed in the accompanying description.Alternate embodiments of the present disclosure and their equivalentsmay be devised without parting from the spirit or scope of the presentdisclosure. It should be noted that like elements disclosed below areindicated by like reference numbers in the drawings.

Various operations may be described as multiple discrete actions oroperations in turn, in a manner that is most helpful in understandingthe claimed subject matter. However, the order of description should notbe construed as to imply that these operations are necessarily orderdependent. In particular, these operations may not be performed in theorder of presentation. Operations described may be performed in adifferent order than the described embodiment. Various additionaloperations may be performed and/or described operations may be omittedin additional embodiments.

For the purposes of the present disclosure, the phrase “A and/or B”means (A), (B), or (A and B). For the purposes of the presentdisclosure, the phrase “A, B, and/or C” means (A), (B), (C), (A and B),(A and C), (B and C), or (A, B and C).

The description may use the phrases “in an embodiment,” or “inembodiments,” which may each refer to one or more of the same ordifferent embodiments. Furthermore, the terms “comprising,” “including,”“having,” and the like, as used with respect to embodiments of thepresent disclosure, are synonymous.

Referring now to FIG. 1, wherein a fitness management system, accordingto the various embodiments, is illustrated. As shown, fitness managementsystem (FMS) 100 may include client devices 102 and one or more servers104 coupled with each other. Server(s) 104 may host a fitness managementapplication (FMA) 112, including a number of databases, e.g., food andbeverages database 114 and user database 116, configured in accordanceto the teachings of the present disclosure. Whereas each client device102 may include a client side agent 122 of FMA 112 configured to accessand interact with FMA 112, to enable a user of the client device 102,among other things, to develop a fitness plan that may include a foodand beverage budget, and monitor the progress towards meeting the plan,to be described more fully below.

In embodiments, servers 104, except for FMA 112 and databases 114-116,may be any one of a number of computer servers known in the art,including but are not limited to servers available from Dell Computingof Austin, Tex. or Hewlett Packard of Palo Alto, Calif. In embodiments,FMA 112 may include recipe detail identification function 122 configuredto provide nutritional information about recipe ingredients. Recipedetail identification function 122 may further include logic forconverting between different units of measures, e.g., between a cup andfluid oz, between fluid oz and milliliters, and so forth. Recipe detailidentification function 122 may also be configured to respond to aninquiry from a client device, as well as a call from other components ofFMA 112. In embodiments, food & beverages database 114 may includerecipes and ingredient items, as well as food and beverage items,including nutrient information for various units of measures. Examplesof nutrient information may include, but is not limited to, amount ofsodium, carbohydrates, calcium, various vitamins and calories perserving size of various units of measures. Additionally database 114 mayalso include a unit of measure and/or quantity substitution table withentries containing unit of measure and/or quantity substitutions. Anumber of example tables 300 of the F&B database 114, including a unitof measure conversion table, are shown in FIG. 3.

In embodiments, client devices 102 may be any one of a number ofstationary or portable electronic devices known in the art, includingbut are not limited to, desktop computers available from Dell Computingof Austin, Tex., or smartphones, computing tablets, laptop computers,electronic readers, personal digital assistants, and so forth, such asGalaxy S4 from Samsung Electronics of Seoul, Korea, or iPad from AppleComputer of Cupertino, Calif. In embodiments, one or more portablecomputing devices 102 may be a wearable computing device, e.g., a smartwatch, a smart eyeglasses, and so forth. In embodiments, FMA agent 122may be a generic browser, such as Internet Explorer, available fromMicrosoft Corp., of Redmond, Wash., or Safari from Apple Computer ofCupertino, Calif., e.g., in cases where client devices 102 are desktopor tablet computers. In other embodiments, FMA agent 122 may be a clientside application, e.g., in cases where client devices 102 are personaldigital assistants or smartphones.

In embodiments, client devices 102 and server(s) 104 may becommunicatively coupled with one another via communication links 106over one or more wired and/or wireless, private and/or public networks,including the Internet. Each of client devices 102 and server(s) 104 maybe configured with the appropriate networking communication interfaces.An example of wired communication interface may include but is notlimited Ethernet, while examples of wireless communication interfacesmay include but are not limited to near field communication (NFC),Bluetooth, WiFi, 4G or 5G LTE. In between the communication interfacesof client devices 102 and server(s) 104 may be any number of gateways,routers, switches, based stations, and so forth.

Referring now FIG. 2, wherein a method for recipe detail identification,in accordance with various embodiments, is shown. As illustrated, method200 for recipe detail identification may include operations performed inblocks 202-216. The operations may be performed, e.g., by earlierdescribed recipe detail identification function 122 of FMA 112 of FIG.1.

At block 202, an ingredient line in raw text may be received. The rawtext may also be described herein as text information that describes afood recipe. On receipt, from block 202, process 200 may proceed toblock 204.

At block 204, the text information of ingredient line may be parsed foringredient names, ingredient quantities, ingredient units of measures,as well as any other relevant information included in the ingredientline. Examples of other relevant information may include, but are notlimited to, ingredient alternatives, unit of measure alternatives,preparation modifiers, notes, and so forth. In one example, the textinformation of the ingredient line may have multiple portions ofrelevant information. For example, the text information of theingredient line may have a first text portion that corresponds to foodingredient information and a second text portion that corresponds a foodquantity information. Once the ingredient line has been parsed, fromblock 204, process 200 may proceed to block 206.

At block 206, using the obtained information, an attempt is made tomatch the determined ingredient (e.g., the food ingredient information)to known ingredient in the database. In embodiments, the matching may beperformed through a cascading matching system that conducts a cascadingseries of searches ordered by confidence accuracy. The cascadingmatching system may be multi-level and parallelized, including levels,such as: “Does this ingredient match the description of anotheringredient previously selected for this particular recipe in thedatabase,” “Does this ingredient match the description of anotheringredient previously selected in the database,” or “Does thisingredient match the description of another ingredient in the database.”In embodiments, the levels of cascading may be rearranged, added, orremoved depending on the structure of the ingredient being analyzed.Once the ingredient has been matched, from block 206, process 200 mayproceed to block 208.

At block 208, the quantity and unit of measure of the parsed ingredientitem (e.g., the food quantity information) may be converted to thequantity and unit of measure of the matched ingredient (e.g., a knownfood quantity type). If the parsed unit of measure of the parsedingredient is directly convertible to the known unit of measure (e.g.,tablespoons, cups, and so forth, the quantity and unit of measure aremathematically converted. For example if the parsed unit of measure is 1cup, and the matched ingredient has the measure of 1 tablespoon, theunit of measure for the parsed unit is mathematically calculated to 16tablespoons. If the unit of measure is unknown or cannot bemathematically converted, substitution units of measure and quantity arelooked up and retrieved from the unit substitution table. For example,if the parsed unit of measure is 1 cup, and the unit substitution tablelooks up the ingredient description and finds an entry that dictates 1tablespoon converts to 2 ounces, then the unit of measure for the parsedingredient is converted to 32 ounces. This conversion is done by firstconverting the parsed unit of measure from 1 cup to 16 tablespoons, thenby converting the 16 tablespoons to 32 ounces (1 tablespoon=2 ounces) Onconversion, from block 208, process 200 may proceed to block 210.

At From block 210, nutrient contents for the ingredient line may becalculated, using the matched ingredients, calculated units of measureand/or quantities. For a given quantity of an individual food, theamount of each nutritional content is known. Taking the conversion fromprocess 200 we can use that conversion rate to recalculate thenutritional content. For example, food A has 100 calories per 100 grams.The calculation from process 200 tells us that we have 32 ounces of foodA. We also can determine based on known weight conversions that 1ounce=10 grams. We will then calculate that 32 ounces of food A is equalto 320 grams. 320 grams at 100 calories per 100 grams equals 320calories. On calculation, process 200 may proceed to block 212.

At block 212, the resulting detail information in terms of matchedingredients, converted or substituted unit of measures and quantitiesare returned to the caller. On return, from block 212, the process mayend if the caller is another component of FMA 112, or process 200 mayoptionally proceed to block 214, if the caller is a client device.

At optional block 214, recipe detail identification function may receiveanother call from the client device with any correction to theinformation returned. On receipt, from block 214, process 200 mayproceed to block 216.

At block 216, using the correction information, the cascading matchingsystem, and/or the unit substitution table may be updated. For example,if a user corrects a match of 1 lb to equal 8 ounces. We will store thecorrection in any applicable database. This information will bepresented to future users through the matching system and as a possibleunit substitution. When the conversion is confirmed by a later user, itwill then be added as a possible match to the cascading matching system.On update, from block 216, process 200 may end.

Referring now to FIG. 4, wherein an example computer suitable for use ascomputing device 114 or portable client device 104 of FIG. 1, inaccordance with various embodiments, is illustrated. As shown, computer400 may include one or more processors or processor cores 402, andsystem memory 404. For the purpose of this application, including theclaims, the terms “processor” and “processor cores” may be consideredsynonymous, unless the context clearly requires otherwise. Additionally,computer 400 may include mass storage devices 406 (such as diskette,hard drive, compact disc read only memory (CD-ROM) and so forth),input/output devices 408 (such as display, keyboard, cursor control andso forth) and communication interfaces 410 (such as network interfacecards, modems and so forth). The elements may be coupled to each othervia system bus 412, which may represent one or more buses. In the caseof multiple buses, they may be bridged by one or more bus bridges (notshown).

Each of these elements may perform its conventional functions known inthe art. In particular, when used as computing device 114, system memory404 and mass storage devices 406 may be employed to store a working copyand a permanent copy of the programming instructions implementing theoperations associated with recipe detail identification function 122earlier described, shown as computational logic 422. The variouselements may be implemented by assembler instructions supported byprocessor(s) 402 or high-level languages, such as, for example, C, thatcan be compiled into such instructions.

The permanent copy of the programming instructions may be placed intopermanent storage devices 406 in the factory, or in the field, through,for example, a distribution medium (not shown), such as a compact disc(CD), or through communication interface 410 (from a distribution server(not shown)). That is, one or more distribution media having animplementation of the agent program may be employed to distribute theagent and program various computing devices.

The number, capability and/or capacity of these elements 410-412 mayvary, depending on whether computer 400 is used as computing device 114or portable client device 104. When used as portable client device 104,computing device 400 may be a smartphone, computing tablet, ereader,ultrabook or laptop. Otherwise, the constitutions of elements 410-412are known, and accordingly will not be further described.

FIG. 5 shows an example flow chart 500 depicting operations performed bythe server 104 to determine nutritional information of recipes. At 502,the server 102 receives text information that describes a food recipe.The server 102, at 504, parses the text information to identify relevantfood information including a first text portion that corresponds to foodingredient information and a second text portion that corresponds tofood quantity information. At 506, the server 102 matches the foodingredient information in the first text portion with a known foodingredient in a database of food ingredient information. The server 102,at 508, converts the food quantity information in the second textportion to a known food quantity type. At operation 510, the server 102calculates nutrient content information of the food ingredientinformation using nutritional information of the known food ingredientand the known food quantity type.

FIG. 6 illustrates an example computer-readable non-transitory storagemedium having instructions configured to practice all or selected onesof the operations associated with earlier described recipe detailidentification function 122, in accordance with various embodiments. Asillustrated, non-transitory computer-readable storage medium 602 mayinclude a number of programming instructions 604. Programminginstructions 604 may be configured to enable a device, e.g., computer400, in response to execution of the programming instructions, toperform, e.g., various operations of process 200 of FIG. 2, e.g., butnot limited to, the operations associated with recipe detailidentification function 122. In alternate embodiments, programminginstructions 604 may be disposed on multiple computer-readablenon-transitory storage media 602 instead. In alternate embodiments,programming instructions 604 may be disposed on computer-readabletransitory storage media 602, such as, signals.

In summary, a method is provided comprising: at a server device thathosts a fitness management application, receiving text information thatdescribes a food recipe; at the server, parsing the text information toidentify relevant food information including a first text portion thatcorresponds to food ingredient information and a second text portionthat corresponds to food quantity information; at the server, matchingthe food ingredient information in the first text portion with a knownfood ingredient in a database of food ingredient information; at theserver, converting the food quantity information in the second textportion to a known food quantity type; and at the server, calculatingnutrient content information of the food ingredient information usingnutritional information of the known food ingredient and the known foodquantity type.

In addition, an apparatus is provided comprising: a communication unit;a memory; and a processor coupled to the communication unit and thememory and configured to: receive, via the communication unit, textinformation that describes a food recipe; parse the text information toidentify relevant food information including a first text portion thatcorresponds to food ingredient information and a second text portionthat corresponds to food quantity information; match the food ingredientinformation in the first text portion with a known food ingredient in adatabase of food ingredient information; convert the food quantityinformation in the second text portion to a known food quantity type;and calculate nutrient content information of the food ingredientinformation using nutritional information of the known food ingredientand the known food quantity type.

Furthermore, a computer-readable, non-transitory storage medium isprovided that has computer executable instructions and when theinstructions are executed, the instructions are operable to: receivetext information that describes a food recipe; parse the textinformation to identify relevant food information including a first textportion that corresponds to food ingredient information and a secondtext portion that corresponds to food quantity information; match thefood ingredient information in the first text portion with a known foodingredient in a database of food ingredient information; convert thefood quantity information in the second text portion to a known foodquantity type; and calculate nutrient content information of the foodingredient information using nutritional information of the known foodingredient and the known food quantity type.

It will be apparent to those skilled in the art that variousmodifications and variations can be made in the disclosed embodiments ofthe disclosed device and associated methods without departing from thespirit or scope of the disclosure. Thus, it is intended that the presentdisclosure covers the modifications and variations of the embodimentsdisclosed above provided that the modifications and variations comewithin the scope of any claims and their equivalents.

What is claimed is:
 1. A method comprising: receiving a recipecomprising a plurality of ingredient descriptors and a quantityassociated with each of said one or more ingredient descriptors;reviewing a database comprising a plurality of known records, each ofsaid plurality of known records comprising a known descriptor, a knownquantity, and a plurality of known nutritional values, said knownnutritional values being calculated based at least in part on said knownquantity; for each of said plurality of ingredient descriptors of saidrecipe, identifying within said database, a corresponding one of saidplurality of known records, said corresponding ones being selected basedon a match between said known descriptor and individual ones of said oneor more ingredient descriptors; when it is determined that a first unitof measurement of said quantity of an individual one of said one or moreingredient descriptors is not a same unit as a second unit ofmeasurement of said corresponding known quantity, adjusting said knownnutritional values using a conversion factor derived from a relationshipbetween said first and second units of measurement to arrive at adjustednutritional values; when it is determined that said first unit ofmeasurement is a same unit of measurement as said second unit ofmeasurement, omitting any adjustment to said known nutritional values;and calculating one or more nutritional values for said recipe usingsaid quantity associated with each of said one or more ingredientdescriptors and either said adjusted nutritional values or said knownnutritional values to arrive at an updated recipe.
 2. The method ofclaim 1, further comprising: providing said calculated one or morenutritional values to a user device; and enabling a user of said userdevice to indicate consumption of at least a portion of said recipe viaselection of an identifier of said recipe, said indication causing arespective at least portion of said calculated one or more nutritionalvalues to be entered into a nutrition logging application.
 3. The methodof claim 2, wherein said user device comprises a same device as thatfrom which said recipe was received; and said user device being furtherconfigured to run said nutrition logging application on a processorthereof.
 4. The method of claim 1, wherein said match between said knowndescriptor and individual ones of said one or more ingredientdescriptors comprises performance of a cascading series of searches ofingredient descriptors in said database.
 5. The method of claim 1,wherein said act of adjusting using said conversion factor furthercomprises selecting said conversion factor from a conversion tablecomprising a plurality of conversion factors, each of said plurality ofconversion factors relating individual ones a plurality of units ofmeasurement to other individual ones of said plurality of units ofmeasurement, said act of selecting comprising identifying saidconversion factor which relates said first and said second units ofmeasurements.
 6. The method of claim 1, wherein said act of calculatingsaid one or more nutritional values comprises: creating a ratio of saidquantity associated with individual ones of said one or more ingredientdescriptors and said corresponding known quantity; and multiplying eachof said one or more nutritional values by said ratio.
 7. The method ofclaim 1, further comprising: sending said one or more nutritional valuesfor said recipe to a user device; receiving at least one modificationrelating to at least one of: said one or more nutritional values, saidquantity, and said units of measurement; and modifying said updatedrecipe based at least in part on said at least one modification.
 8. Aserver comprising: a transceiver; a storage apparatus; and a processorconfigured to execute at least one computer-readable application storedat said storage apparatus, said computer-readable application comprisinga plurality of instructions which are configured to, when executed,cause said processor to: receive a recipe via said transceiverapparatus, said recipe comprising a plurality of ingredients and arespective plurality of quantities having units of measurement; access adatabase comprising a plurality of known records to identify for each ofsaid plurality of ingredients a corresponding known ingredient record,each of said plurality of known records comprising at least aningredient name, a known quantity in a known unit of measurement, and aplurality of known nutritional values which are based at least in parton said known quantity, and said identification being based on a matchbetween individual ones of said ingredients and said ingredient names ofindividual ones of said plurality of known records; compare said unit ofmeasurement of individual ones of said plurality of ingredientquantities to said unit of measurement of said known ingredient recordcorresponding thereto, and when said units of measurement are notidentical, convert said known nutritional values using a conversionfactor to arrive at converted nutritional values; and create a ratio ofsaid quantity individual ones of said plurality of ingredients to saidknown quantity of said known ingredient record corresponding thereto,and multiply said converted nutritional values or said known nutritionalvalues by said ratio to arrive at adjusted nutritional values.
 9. Theserver of claim 8, wherein said conversion factor is selected from atable comprising a plurality of conversion factors, each conversionfactor representing a relationship between two units of measurement,said selected conversion factor comprising a one of said plurality ofconversion factors indicative of a relationship between said unit ofmeasurement of said individual ones of said plurality of ingredientquantities and said unit of measurement of said known ingredient recordcorresponding thereto.
 10. The server of claim 8, wherein said pluralityof instructions are further configured to, when executed, when saidunits of measurement are identical, omit any conversion and use saidknown nutritional values in said multiplication.
 11. The server of claim8, wherein said plurality of instructions are further configured to,when executed, output said adjusted nutritional values to a user devicevia said transceiver.
 12. The server of claim 11, wherein said pluralityof instructions are further configured to, when executed: receive fromsaid user device a correction to at least one of: said one or morenutritional values, said quantity, and said units of measurement;utilize said correction to modify at least one of said adjustednutritional values, said ratio, or conversion factor; and re-preformsaid comparison and said creation.
 13. The server of claim 11, whereinsaid plurality of instructions are further configured to, when executed:receive from said user device a selection of said recipe for entrythereof into a nutrition log and an identification of an amount thereof;and utilize said selection and said amount to determine a total for eachof said one or more nutritional values, said total being based at leastin part on said amount.
 14. The server of claim 8, wherein said matchbetween individual ones of said ingredients and said ingredient names ofindividual ones of said plurality of known records comprises performanceof a cascading series of searches in said database.
 15. A methodcomprising: receiving a recipe comprising a plurality of ingredients anda respective plurality of quantities having units of measurement;identifying for each of said plurality of ingredients a correspondingknown ingredient record within a database comprising a plurality ofknown records, each of said plurality of known records comprising atleast an ingredient name, a known quantity in a known unit ofmeasurement, and a plurality of known nutritional values which are basedat least in part on said known quantity; comparing said unit ofmeasurement of individual ones of said plurality of ingredientquantities to said unit of measurement of said known ingredient recordcorresponding thereto; when said units of measurement are not identical,converting said known nutritional values using a conversion factor toarrive at converted nutritional values; when said units of measurementare identical, omitting any conversion; multiplying said convertednutritional values or said known nutritional values by a ratio of saidquantity individual ones of said plurality of ingredients to said knownquantity of said known ingredient record corresponding thereto to arriveat adjusted nutritional values.
 16. The method of claim 15, wherein saidact of multiplying comprises when said units of measurement are notidentical, multiplying said converted nutritional values by said ratio;and when said units of measurement are identical, multiplying said knownnutritional values by said ratio.
 17. The method of claim 15, whereinsaid act of identifying comprises finding a match between individualones of said ingredients and said ingredient names of individual ones ofsaid plurality of known records via a cascading series of searches insaid database.
 18. The method of claim 15, further comprising examininga table comprising a plurality of conversion factors to select saidconversion factor used in said act of converting, each of said pluralityof conversion factors representing a relationship between two units ofmeasurement, said selected conversion factor comprising a one of saidplurality of conversion factors indicative of a relationship betweensaid unit of measurement of said individual ones of said plurality ofingredient quantities and said unit of measurement of said knowningredient record corresponding thereto.
 19. The method of claim 15,further comprising: outputting said adjusted nutritional values to auser device; receiving from said user device a correction to at leastone of: said one or more nutritional values, said quantity, and saidunits of measurement; utilizing said correction to modify at least oneof said adjusted nutritional values, said ratio, or conversion factor;and re-preforming said act of comparing and said act of creating. 20.The method of claim 15, further comprising: outputting said adjustednutritional values to a user device; receiving from said user device aselection of said recipe for entry thereof into a nutrition log and anidentification of an amount thereof; and utilize said selection and saidamount to determine a total for each of said one or more nutritionalvalues, said total being based at least in part on said amount.